Cast iron is a real kitchen treasure

Wednesday

Oct 29, 2008 at 12:01 AMOct 30, 2008 at 11:56 AM

Sipping a cup of dark-roast Louisiana coffee on my front porch before sunrise, I see the morning dew being evaporated by the sun’s gentle rise illuminating the sky. I am starting to feel the cool weather approaching, giving relief from this year’s blistering sun-parched summer.

This means that it’s about time for gumbos, stews, soups and chilies. Time to take out the cast-iron pots, pans and Dutch ovens, season them and create some old-time atmosphere and goodness for our family and friends.

I know from experience that food cooked in cast iron tastes better and there is a certain feeling, almost a primitive, western chuck wagon, gone camping, surviving, old-timey, cooking with grandmaw experience that comes over you.

W. J. Rayment stated in his article, "History of Cast Iron Cookery," on cast-iron cookware found at http://www.holidaycook.com/cast-iron/history.shtml, "Cast iron is basically iron that is poured into a mold to create some useful implement. Cast-iron pots and pans are made in this way. Pots and cauldrons were originally made from brass because iron could not be worked, until furnaces creating heat enough to melt it were invented (about 513 B.C. in China and not until 1100 A.D. or so in England).

"At this point, pots could be made by making molds out of sand and pouring molting metal into the mold.

"The original cooking pots generally had three legs because they were designed to be used over an open fire. Cooking in the home was done in the hearth or fireplace. Stoves with tops for cooking did not come into common usage until the 1700s. This allowed tremendous advancement in cookware, especially cast-iron cooking when pots and pans began to be made in mass quantities.

"By 1776, Adam Smith, in his book, “The Wealth of Nations”, could note that the actual wealth of the nation was not its gold, but in its manufacture of pots and pans. Cast-iron cookware was highly valued in the 18th century. George Washington’s mother thought so much of her cookware she made special note to bequeath her cast iron in her will. In their expedition to the Louisiana Territory in 1804, Lewis and Clark indicated that their cast-iron Dutch oven was one of their most important pieces of equipment.

"In the 1800s, cast-iron cookware enjoyed tremendous popularity. Manufacturers that arose during that time include Wagner, Lodge, Griswold and John Wright. Some of these manufacturers are extinct today. In the late 1800s, enameled cast-iron cookware became popular and is still commonly used for Dutch ovens. In the 1900s, cookware made from other materials began to become popular, stainless steel, aluminum and pans with Teflon coatings. Today, cast-iron cookware, because of its many qualities and questions about the health effects of other metals, is experiencing a resurgence in popularity. Cooking in cast iron is known to greatly increase the dietary source of iron."

For more of Rayment's work, visit his Web site www.holidaycook.com.

This is especially true when cooking foods high in acid, such as tomato-based sauces. There is less of an effect for foods that are quickly fried in the skillet. As you might expect frequent stirring of food also will increase the amount of iron. Cooking in cast iron can often provide all of this element that a body needs.

Seasoning is the process of allowing oil to be absorbed into the iron, creating a nonstick, rustproof finish.Wash with hot, soapy water and a stiff brush. Rinse and dry completely.Oil the cookware (inside and out) with melted solid vegetable shortening.Turn upside down on the top rack of a 350-degree pre-heated oven.Put aluminum foil on the bottom rack to catch any excess drippings.Bake the cookware for one hour at 350 degrees.Let the cookware cool slowly in the oven.Store, uncovered, in a dry place when cooled.

Preheat oven to 325 degrees. Generously grease a two-quart baking dish.Arrange apple slices in an even layer in the baking dish. In a small bowl, mix together 1/2 cup sugar, cinnamon and 1/2 cup pecans. Sprinkle mixture over apples.In a medium bowl, mix together flour, 1 cup sugar, baking powder and salt. In a separate bowl, whisk together egg, evaporated milk and melted butter. Pour milk mixture into flour mixture all at once, and stir until smooth. Pour mixture over apples, and sprinkle top with 1/4 cup pecans.Bake in the preheated oven for 55 minutes.

Neil Thibodaux is Chef Nino. He lived in Italy for 13 years and now conducts local Italian language and cooking classes and in-home cooking parties. He can be reached at friendsofitaly@yahoo.com.

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